Posts byJane Rosemarin
Early July brings the sour cherry harvest, and buckwheat crepes turn them into a memorable dessert.
John Kraus and his team USA used creativity, whimsy and skill to take the bronze in the Coupe du Monde de la Patisserie.
Our family spends Thanksgiving with a friend who has celiac disease, so we have a mostly gluten-free dinner — I […]
John Kraus of Patisserie 46 will compete for the world championship at the Coupe du Monde de la Patisserie in Lyon, France.
Fresh ginger, a new crop at the Mill City Farmers Market in Minneapolis, is perfect for crystallizing.